Laeken Rabbit Recipe

Cut a rabbit into joints, cover with vinegar, chop finely two small
onions, thyme, pepper, and salt, and a little grated nutmeg; let all soak
for twenty-four hours.
Take out the joints and brown gently in a little dripping; when all are
nicely browned take one cupful of the marmalade and stew till tender one
and a half to two hours. When ready, strain off the sauce, thicken nicely
with flour, dish the rabbit, and pour over the sauce.

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